Frenchdessertvegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Macaroons
From Cooking for profit, 1886
Serves 18
Too much heat in the oven will cause them to melt and they should be little more than dried pale brown.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
131Calories
3 gProtein
15 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein3.4 g
Carbohydrates15 g
Fiber1.4 g
Sugars13 g
Total Fat6.5 g
Saturated Fat0.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.1 mg
Potassium93 mg
Calcium32 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 125. The excerpt below is the record exactly as published.
Almond Macaroons. 8 ounces granulated sugar, 4 whites of eggs. 8 ounces almonds. 1 teaspoon lemon juice or pinch of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.